- Sort by Relevance
- Display 48 Products per page
-
BINDI, PINA COLADA FLUTE
As indulgent as it is beautiful! A decadent and smooth pineapple and coconut gelato with ribbons of pineapple rum sauce. An great way to boost any dessert menu, or an easy handheld dessert for events!
-
BINDI, ELDER & RASPBERRY CROSTATA
This vegan tart from Bindi is as delicious as it is stunning. With a multi grain crust and a well balanced raspberry and elderflower marmalade, this tart is for everyone, not just vegans.
-
Bindi Avocado Cheesecake
A chocolate sponge cake core surrounded by a smooth avocado and lime cheesecake, all coated in a white chocolate avocado shell.
-
BINDI, BLACK CURRANT ECLAIR
Traditional French pastry. Choux pastry with black currant, filled with black currant cream.
-
BINDI, RASPBERRY ECLAIR
Traditional French pastry. Choux pastry with raspberry, filled with raspberry cream.
-
BINDI, MINI CHOUX, RASPBERRY
Mini choux pastry filled with raspberry cream and decorated with raspberry glaze.
-
BINDI, MINI CHOUX, CHOCOLATE
Mini choux pastry filled with chocolate cream and decorated with chocolate glaze.
-
BINDI, WHOLE TIRAMISU WITH SAVOIARDI
Mascarpone cream on a sponge base covered by a row of espresso drenched ladyfingers, topped with waves of mascarpone and dusted with cocoa powder.
-
BINDI, FILLO PERE E CIOCCOLATO (PEAR & CHOCOLATE FILLO)
A chocolate fillo dough pouch holds a rich chocolate cream studded with pear pieces all finished with a dusting of powdered sugar.
-
BINDI, CAPPUCCINO GELATO CUP, 16 CT.
Coffee gelato swirled with coffee.
Bindi’s story begins in 1946 when talent, creativity, and a bicycle came together and elevated the meaning of dessert from a mere pastry to also a service. It was in 1946 that Attilio Bindi, a Tuscan restaurateur and founder of the company, came to Milan with his family and sons, Romano and Rino. They opened a small pastry shop on via Larga, one of Milan’s historic streets. There, the unique concept of fast and reliable delivery of high quality desserts for the food service trade was born!
-
BINDI, CUBO AI DUE CIOCCOLATI (DOUBLE CHOCOLATE CUBE), 6 CT.
Cream made from white chocolate & fresh cream, a crunchy hazelnut layer & sponge cake all delicately coated with a thin layer of dark chocolate.
-
BINDI, GIROTONDO ALLE MANDORLE (ALMOND TWIRL), 6 CT.
Sponge cake sprinkled with rum, a layer of hazelnut crunch topped with cream made with almond paste from Sicily & fresh cream, all delicately coated with white chocolate.
-
BINDI, CARROT CAKE, 16 PC. PRE-CUT
Alternating layers of carrot cake spiced with cinnamon, chopped walnuts and pineapple, covered with a smooth cream cheese topping and sprinkled with crushed walnuts.
-
BINDI, SFOGLIATELLE MINI, APPROX. 175 CT.
A smaller version of our sfogliatella: A crisp puff pastry filled with ricotta cheese and candied orange cubes.
-
BINDI, DULCE DE LECHE CHEESECAKE 16 PC. PRE-CUT
A cookie crust holds a velvety dulce de leche cheesecake, topped with dulce de leche mousse and chocolate shavings.
-
BINDI, COPPA MONTEROSA CHEESECAKE 12 PC PRE-CUT
A creamy mix of mascarpone and ricotta cheese, divided by a delicate layer of sponge cake, topped with wild strawberries.
-
BINDI, FOREST BERRY CAKE 12 PC PRE-CUT
Shortcrust pastry base filled with pastry cream, topped with a layer of sponge cake and lavishly garnished with an assortment of berries: blackberries, blueberries, raspberries, red currants and strawberries.
-
BINDI, WILD STRAWBERRY CAKE / TORTA 12 PC PRE-CUT
Shortcrust pastry base filled with vanilla cream, a layer of sponge cake and topped with glazed wild strawberries.
-
BINDI, APPLE TARTLET 6/4.4 OZ
Short pastry base filled with sliced apples, topped with an almond cream.
-
BINDI, CANNOLI CAKE, PRE-CUT 12 SLICES
A cookie crumb base topped with creamy ricotta studded with chocolate chips and candied orange peel, finished with short pastry crumbles and powdered sugar.
-
BINDI, PINSA CLASSICA WHOLE WHEAT 12″ X 8″
A Roman flatbread that is crunchy on the outside, soft on the inside. Made with a blend of wheat flour, rice flour, soy flour, and dried mother yeast.
-
BINDI, PINSA CLASSICA SINGLE PORTION 8″X6″
A Roman flatbread that is crunchy on the outside, soft on the inside. Made with a blend of wheat flour, rice flour, soy flour, and dried mother yeast.
-
BINDI, PINSA CLASSICA 12″ X 8″
A Roman flatbread that is crunchy on the outside, soft on the inside. Made with a blend of wheat flour, rice flour, soy flour, and dried mother yeast.
-
BINDI, ECLAIR PARIS-BREST (PRALINE)
The éclair, undoubtedly a favorite pastry in France, where consumers indulge in the pleasure of this delicacy daily.
Prepared in the GELPAT laboratory according to the traditional recipe with carefully selected local ingredients, the signature GELPAT éclair has established itself as the benchmark in France for choux-based pastries. It is composed of choux dough, filled with a pastry cream and finished with a shiny glaze.
-
BINDI, ECLAIR MANGO & PASSION FRUIT
The éclair, undoubtedly a favorite pastry in France, where consumers indulge in the pleasure of this delicacy daily.
Prepared in the GELPAT laboratory according to the traditional recipe with carefully selected local ingredients, the signature GELPAT éclair has established itself as the benchmark in France for choux-based pastries. It is composed of choux dough, filled with a pastry cream and finished with a shiny glaze.
-
BINDI, ECLAIR COFFEE
The éclair, undoubtedly a favorite pastry in France, where consumers indulge in the pleasure of this delicacy daily.
Prepared in the GELPAT laboratory according to the traditional recipe with carefully selected local ingredients, the signature GELPAT éclair has established itself as the benchmark in France for choux-based pastries. It is composed of choux dough, filled with a pastry cream and finished with a shiny glaze.
-
BINDI, ECLAIR VANILLA
The éclair, undoubtedly a favorite pastry in France, where consumers indulge in the pleasure of this delicacy daily.
Prepared in the GELPAT laboratory according to the traditional recipe with carefully selected local ingredients, the signature GELPAT éclair has established itself as the benchmark in France for choux-based pastries. It is composed of choux dough, filled with a pastry cream and finished with a shiny glaze.
-
BINDI, ECLAIR CHOCOLATE
The éclair, undoubtedly a favorite pastry in France, where consumers indulge in the pleasure of this delicacy daily.
Prepared in the GELPAT laboratory according to the traditional recipe with carefully selected local ingredients, the signature GELPAT éclair has established itself as the benchmark in France for choux-based pastries. It is composed of choux dough, filled with a pastry cream and finished with a shiny glaze.
-
BINDI, MIGNON ASSORTED MINI PASTRIES
An assortment of mini pastries: Chocolate layer cake, Chocolate cup filled with pastry cream and topped with assorted berries, Mini Tiramisù, Chocolate cup filled with Chantilly cream and topped with raspberries, Cream puff topped and filled with chocolate cream, Shortcrust pastry filled with pastry cream and topped with assorted berries, Cream puff topped with white chocolate and filled with cream, and Puff pastry filled with pastry cream
-
BINDI, GRANDMOTHER CAKE, PRE CUT
Short crust pastry filled with pastry cream with a hint of lemon, topped with pine nuts, almonds and powdered sugar.
-
BINDI, PISTACHIO TARTUFO
A heart of pistachio cream surrounded by pistachio gelato all rolled in praline hazelnuts & pistachios.
-
BINDI, RICOTTA CHEESECAKE PRE-CUT
Cheesecake made with ricotta cheese, delicately textured with a hint of natural orange essence.
Pre-cut into 16 slices.
-
BINDI, TIRAMISU CUPS IN GLASS
Coffee and Zabaione cream on a layer of sponge cake soaked in espresso, dusted with cocoa powder. In glass cups.
-
BINDI, GUAVA MANGO FLUTE IN GLASS
Creamy tropical guava gelato swirled with sweet mango sauce. Glassware included.
-
BINDI, SWIRL WILD BERRY GELATO CUP
Wild berry gelato swirled with raspberry.
Bindi’s story begins in 1946 when talent, creativity, and a bicycle came together and elevated the meaning of dessert from a mere pastry to also a service. It was in 1946 that Attilio Bindi, a Tuscan restaurateur and founder of the company, came to Milan with his family and sons, Romano and Rino. They opened a small pastry shop on via Larga, one of Milan’s historic streets. There, the unique concept of fast and reliable delivery of high quality desserts for the food service trade was born!
-
BINDI, SWIRL LIMONCELLO GELATO CUP
Lemon gelato swirled with Limoncello.
Bindi’s story begins in 1946 when talent, creativity, and a bicycle came together and elevated the meaning of dessert from a mere pastry to also a service. It was in 1946 that Attilio Bindi, a Tuscan restaurateur and founder of the company, came to Milan with his family and sons, Romano and Rino. They opened a small pastry shop on via Larga, one of Milan’s historic streets. There, the unique concept of fast and reliable delivery of high quality desserts for the food service trade was born!
-
BINDI, SWIRL CHOCOLATE CREAM GELATO CUP
Cream gelato swirled with chocolate.
Bindi’s story begins in 1946 when talent, creativity, and a bicycle came together and elevated the meaning of dessert from a mere pastry to also a service. It was in 1946 that Attilio Bindi, a Tuscan restaurateur and founder of the company, came to Milan with his family and sons, Romano and Rino. They opened a small pastry shop on via Larga, one of Milan’s historic streets. There, the unique concept of fast and reliable delivery of high quality desserts for the food service trade was born!
-
BINDI, CHOCOLATE MINT GELATO
What is gelato?Authentic artisanal style, traditional Italian recipes, premium choice ingredients.
Made with milk (ice cream made with cream)
Butterfat: 7-9% (ice cream 10-14%)
No colorings, or preservatives `Complete and balanced nutritional value`